Beef Wellington - James Martin Chef

Name: Beef Wellington - James Martin Chef
Ingredients: 2 x packs puff pastry ready rolled; 2 egg yolks; 600g beef centre cut, fillet beef; 100g plain flour; 2 eggs; 300ml milk; Vegetable oil for frying; 100g chicken liver pate; 400g chestnut mushrooms; 100g spinach; 25g butter; 500ml beef stock; 100ml madeira; 15g butter; 25ml red wine; To make the pancakes, whisk all the ingredients together. Fry in a little oil then place between greaseproof paper. Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.; Bake for 25 minutes at 200C.; Meanwhile put the jus, madeira and red wine into a pan and reduce by half. Swirl in the butter.; To serve, slice the beef and spoon over the sauce.

www.jamesmartinchef.co.uk

This Beef Wellington is a thing of beauty. Did you know the secret to perfect pasty is the pancakes inside! Serve with a beef stock, red wine and madeira sauce.

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Ingredients

2 x packs puff pastry ready rolled
2 egg yolks
600g beef centre cut, fillet beef
100g plain flour
2 eggs
300ml milk
Vegetable oil for frying
100g chicken liver pate
400g chestnut mushrooms
100g spinach
25g butter
500ml beef stock
100ml madeira
15g butter
25ml red wine
To make the pancakes, whisk all the ingredients together. Fry in a little oil then place between greaseproof paper. Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.
Bake for 25 minutes at 200C.
Meanwhile put the jus, madeira and red wine into a pan and reduce by half. Swirl in the butter.
To serve, slice the beef and spoon over the sauce.